Potato Asparagus Salad with Shrimp

Ingredients

• 600 g small new potatoes
• Salt
• 500 g Green Asparagus
• 1 small radicchio
• 1 handful chervil
• 2 stalks tarragon
• 40 g walnut kernels
• 4 tbsp Walnut oil
• 3 tbsp Lemon juice
• 2 tbsp Apple cider vinegar
• pepper (ground)
• 200 g large shrimp (pre‑cooked)
• 2 tbsp chili oil
• 40 ml Madeira wine

Instructions

1. 1.

   Peel, wash, and cut the potatoes into halves; boil in salted water for about 15 minutes. Peel the lower third of the asparagus, trim the stems into thirds, add to the pot after about 7 minutes and cook until tender.

2. 2.

   Wash, trim, dry, and finely chop the radicchio. Rinse the herbs, shake off excess moisture, pluck tarragon leaves and roughly chop; also chop the walnuts.

3. 3.

   Whisk together the oil with 1 tbsp lemon juice, vinegar, salt, and pepper to make the dressing.

4. 4.

   Drain the potatoes and asparagus, let them cool slightly, then toss with the dressing and allow to rest for about 10 minutes.

5. 5.

   Meanwhile, rinse the shrimp, pat dry, and sauté in hot chili oil for roughly 2 minutes. Season with salt, deglaze with remaining lemon juice and Madeira wine, and season again with salt and pepper.

6. 6.

   Combine the radicchio and herbs with the salad, taste, then plate on dishes, sprinkle walnuts on top, and drizzle shrimp along with the pan juices over the salad.